This Sweet Potato Satay Curry is such a comforting one-pot recipe that’s very easy to make with minimal prep. It serves 4 for just under 85p per person and will become a family favourite recipe. Why not try it for dinner tonight?
Recipe Difficulty – Easy
Why this recipe works
This is the perfect vegan curry for the change in season as it’s hearty and filing! Plus, this Sweet Potato Satay Curry is the perfect recipe for planning ahead or meal prepping as it can be frozen and used later on.
I was inspired to create this recipe as my Butternut Squash and Chickpea Curry recipe was so popular! However, I wanted to create a recipe with a little bit of a twist; the peanut butter adds so much flavour and cooking this curry in the oven really adds to the depth of flavour! Paired with the Best Gluten-Free Naan Bread… I guarantee you won’t look back, once you’ve tried it!
Ingredients to make Sweet Potato Satay Curry
- Sweet Potato – these have a mellow starchy flavour but with the sweetness an ordinary white potato doesn’t have, perfect for this recipe! If you have any spare try making my Peanut Sweet Potato Stew.
- Vegetable Stock – adds body and depth to this curry recipe.
- Coconut Milk – this makes the Sweet Potato Satay Curry really creamy, plus it pairs really well with the spices in this recipe. It also add an additional nutty flavour, which contributes to the satay flavours in the recipe.
- Chickpeas – a great source of plant-based protein and adds some texture. I also use them in my Slow Cooker Chickpea Curry.
- Onion – I’ve used a red onion in this recipe, however you could use a white onion if you preferred.
- Peanut Butter – my hero ingredient for satay flavours in this recipe, adding peanut butter really takes this recipe to the next level. If you are a peanut butter lover, like me – check out my 10 Minute Peanut Butter Curry.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Paprika – this adds more flavour and gives the satay curry a subtle smokey flavour.
- Mild Curry Powder – the perfect combination of spices that add depth to the flavour of the Sweet Potato Satay Curry Recipe.
- Turmeric – this has an earthy flavour, so really adds to the body of the curry.
- Chilli flakes – adds a gentle and subtle heat.
See recipe card for full information on ingredients and quantities.
- Chickpeas – You could replace chickpeas with any other white bean such as cannelloni beans or butter beans.
- Sweet Potato – You could substitute this for butternut squash, however the texture may differ and the sweetness would be slightly reduced.
- Peanut Butter – any other nut butter e.g. almond butter would also work well with this recipe.
- Spices – I believe this spice variation works best, but if you wanted to avoid or add any additional spices then feel free to do so!
- Rice – I tend to serve this curry with rice, but if you are looking for an extra protein hit then this could also be served with another grain such as quinoa. Check out my Quinoa recipe for a guide on how to cook the best quinoa.
- Deluxe – If you wanted to take this curry to the next level, I would pair this with the Best Gluten Free Naan Bread, if you have dinner guests and want this Sweet Potato Satay Curry recipe to not only taste good but also look top notch… top the curry with some roughly chopped coriander and lime wedges. You could even sprinkle some roasted peanuts on top as well!
- Kid friendly – this curry is fairly mild, but if you have a child that is sensitive to spices, you could reduce the quantity of spices or remove the chilli flakes.
- Spices – alternatively, if you prefer more spice, you could up use a hotter curry powder or increase the quantity of chilli flakes. If spice if your vibe, then you HAVE to try my 10 Minute Spicy Pasta!
- Meat – if you aren’t vegan or vegetarian you could add chicken into this recipe.
Instructions to make Sweet Potato Satay Curry
Step 1: Firstly, roughly slice the onion into chunks, chop the sweet potato into small cubes and finely slice the garlic.
Step 2: Add the roughly chopped onion to a large oven proof pot with oil to fry for 4-5 minutes until softening and going slightly charred.
Step 3: Now add the garlic, sweet potato and spices and stir to combine together.
Step 4: Now add the drained chickpeas, coconut milk, 1/3rd can water (135ml), stock cube as well as peanut butter and stir to combine together.
Step 5: Once simmering transfer to the oven and bake at 200C/390F (fan oven) for 30 minutes. Meanwhile, boil rice to serve with the curry.
Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 1 month in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week.
It adds such a delicious baked flavour in curries, try it! However, if preferred, you could just simmer on the hob for 20-25 minutes (until the sweet potato has softened).
No, I make all my dishes mild for all to enjoy. If you want to add more heat either use hotter curry powder or add more chilli flakes to taste.
Absolutely, you can add chicken or tofu in before placing in the oven to bake or top with cooked prawns before serving. You could also swap rice for quinoa, for an added protein boost.
Simply swap for an alternative nut butter, such as almond butter.
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Sweet Potato Satay Curry
- Chopping Board
- large oven-proof pot
- 1 red onion
- 3 garlic cloves
- 1 tablespoon mild curry powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- pinch chilli flakes
- 1 sweet potato large
- 1 can chickpeas drained
- 1 can coconut milk
- 1 vegetable stock cube/pot
- 2 tablespoon peanut butter (crunchy or smooth)
- rice to serve optional
- Firstly, roughly slice the onion into chunks, chop the sweet potato into small cubes and finely slice the garlic
- Add the roughly chopped onion to a large oven proof pot with oil and fry for 4-5 minutes until softening and going slightly charred
- Now add the garlic, sweet potato and spices and stir to combine
- Then add the drained chickpeas, coconut milk, 1/3rd can water (135ml), stock cube as well as peanut butter and stir to combine together
- Once simmering transfer to the oven and bake at 200C/390F (fan oven) for 30 minutes. Meanwhile boil rice to serve with the curry
Please note that Nutrition information is a rough estimate